The Oasis of Greek Diner Goodness in Charlotte
“This is what I grew up on,” says the chef at Landmark Diner in Charlotte, North Carolina, as he prepares a dish that carries the soul of Greek family cooking. For East Coast travelers who know the sacred tradition of the Greek family diner, Landmark isn’t just another stop—it’s an oasis.
As Guy discovered, Landmark Diner holds a special distinction in Charlotte. They were the first to introduce the city to Northeast diner classics, bringing that authentic Greek family diner experience to the South. And with a menu that’s self-admittedly ginormous, there’s truly something for everybody—from chicken parmesan to meatloaf marsala to the dessert case that stopped Guy in his tracks.
Spanakopita: Simple Done Right
The star of this segment was the spanakopita, and watching it come together was a masterclass in Greek home cooking. The chef started with vegetable oil, white onions, chopped green onions, and the secret weapon: dill. As the chef explained, the dill gives it a very unique taste—and Guy agreed, later noting that “the dill actually really makes it” and “compliments really nice with the feta.”
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After sweating down the aromatics, the eggs get mixed with spinach, crumbled feta, salt, pepper, and that fragrant onion and dill mixture. Then comes the phyllo work: sheets of delicate dough get coated with olive oil, layered eight sheets deep for a “nice big crusty bottom.” Between the phyllo layers goes butter—because this is diner cooking, not diet cooking.
The spinach filling goes in layers too, with more phyllo and butter between each one. The top gets the same eight-sheet treatment as the bottom, folded over and finished with olive oil before heading into a 400-degree oven for 45 minutes to an hour. The result? 36 individual portions of golden, flaky perfection.
Guy Goes for the Corner Piece
When it came time to taste, Guy knew exactly what he wanted: the corner piece. “See, I like the edge,” he said—a sentiment any spanakopita lover understands. That’s where you get maximum crispy phyllo action. His verdict? “That’s great… it’s simple done right. I’d eat that again. I’d eat that 36 more times.”
The diners at Landmark backed him up, describing the spanakopita as “nice and creamy like quiche” with “very tasty” layers of crust. Much like how a Burger & Truffle Fries in Chicago showcases classic comfort elevated, Landmark proves that traditional dishes made with care still hit different.
Tips from the Landmark Kitchen
If you’re attempting spanakopita at home, here’s what the Landmark crew showed us:
Don’t skimp on the dill. It’s not just garnish—it’s essential to the flavor profile and pairs perfectly with the salty feta.
Layer your phyllo generously. Eight sheets on top, eight on bottom, with olive oil between each one creates that signature flaky, golden crust.
Cut before baking, then recut after. This ensures clean portions and lets you grab those prized corner pieces with their extra-crispy edges.
Beyond Spanakopita
While the Greek classics shine, brother Larry is back in the kitchen scratch-making 20 to 30 baked items daily. The dessert case features fan favorites from cheesecake to chocolate mousse cake to cherry turnovers that Guy noted are “the size of your head.” Whether you’re craving Tacos Al Pastor or a Cheeseburger Deluxe, the diner delivers—but for Greek comfort food done the family way, Landmark is the real deal.
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